Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

500g skinless salmon fillet, cut into chunks

200g pack trimmed green bean

coriander or basil, to serve

Method

Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.

Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

Ads by Google

Comments, questions and tips

Made this into a soup with a litre of fish stock and some rice noodles added in with the salmon. Quick and delicious

Maxbattersby

22nd May, 2016

I made this dish tonight for three of us and thoroughly enjoyed it. It's so simple to whip up and does't involve too much thought which is always my favourite sort of recipe! If I was to make it again I would alter the quantities slightly. I felt 200g of beans is too much so I would perhaps include half of this and maybe add a handful of some mange tout to add some variety. I also think the beans should go in a bit before the salmon as they were a little too al dente for my liking (personal preference). All in all a good recipe!

K322A

19th Apr, 2016

3.8

Great recipe, I also added ginger, a squeeze of lime and a sprinkling of chilli. And sugar snap peas to bulk it out a bit.
Very yummy.

SusanL3

21st Jan, 2016

I found this recipe really helpful although everyone tends to find a way to 'tweek' it to their liking. I used this recipe although I used garlic and onion sizzling it in 1tbsp oil then added the red curry paste. Stirred it for several minutes, added the coconut milk and then added 2tsp ground curry, lemon juice, salt and black pepper to enhance the flavor but it was still bitter/bland. So the trick was to add 1 1/2 tbsp honey and it turned out semi-spicy, semi-sweet with the rest of the salmon cooking in low heat. Then I added chopped green onion and red peppers. It turned out really delicious!

lizziedaisy

27th Mar, 2015

I'm not sure how this is supposed to serve 4 as I used 250ml of full fat coconut milk with large handfuls of green beans, sugarsnap peas & baby sweetcorn, and 2 fillets of salmon. Even cooking the salmon separately by steaming it, By the time everything was cooked I only had enough to serve 2 moderate portions despite cooking the salmon separately. However it was delicious, I softened the onions for 10 minutes first then added a teaspoon of minced ginger and a large chopped garlic clove, then added a teaspoon of curry paste. Then once the coconut milk was simmering I added another teaspoon of paste to get the right amount of spice & flavour. Agree with people saying it needs a generous amount of lime juice! I also added some big splashes of light soy because I had no fish sauce. Yum.

paleomum

21st Jan, 2015

A lot of reviewers said they thought this was bland but if you use reduced fat coconut milk and any old curry paste its going to be, well....bland. Lot of misconceptions about coconut milk, but its actually an important part of the paleo diet. Not in the reduced fat form though which is full of additives like guar gum. Use the full fat coconut milk, let it settle in the can and scoop off the top part to use in the curry, only add water if it needs it. If you want a really authentic curry paste you can buy the mythaicurry pastes online and they are superb. I love to use the little Thai pea aubergines in this but hard to find.

horseyh

23rd Dec, 2014

5.05

Tasty recipe, adapted it by adding two cloves of crushed garlic, a thumb size amount of ginger and juice of 1 lime (as recommended below). Also added two peppers. Lovely taste and the salmon worked well. Quick and easy to make.

abcdefghijord

29th Aug, 2014

5.05

I've done this with salmon and chicken now. The salmon was my first attempt which was okay (the salmon was beautiful) but the second attempt with chicken was amazing! I used minced ginger, garlic and chilli flakes after frying the finely diced onions before adding the red thai paste, I think it added more depth and flavour to the paste. I added babycorn as I didn't think green beans was enough the first time then added the coconut milk and chicken. I added coriander a few minutes to the end of the pan and served with brown rice. I let my coconut milk reduce down which allowed time to cook the chicken thoroughly, I prefer it reduced so there isn't too much sauce. Will definitely be making this with either salmon or chicken in the future, it was lovely! It definitely needs seasoning though, for those saying it is bland it all relies on the thai paste but adding the extra ginger, garlic and chilli gives it a better flavour profile but still relies on the paste for overall taste.

alisonpg

24th Jul, 2014

5.05

Superb, quick and easy to make recipe. This is one of our favourites and we make it regularly. I think the reviewers who say this is bland need to look for a better red curry paste, get a good one and this recipe is great! We always double the amount of green beans and frozen ones work great.

pikolet

25th Jun, 2014

I have not enjoyed something I have cooked this much in ages. If I could I would give it ten stars. I added a green and red pepper as well as the other vegetables and squeezed half a lime over the whole lot. Otherwise I stuck to the recipe. The coriander really is a must. Mmm mmm!!!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.